Best 11 Creamed Tuna Fish On A Shingle Recipes

HARD TIMES CREAMED TUNA

Steps:

• Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
• Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
• Ladle tuna mixture over toasted bread to serve.

CREAMED TUNA FISH ON A SHINGLE

Steps:

• Melt butter over med heat in small sauce pan.
• Add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden).
• Add milk slowly, stirring in between each addition till all is smooth and not curdled looking.
• Add salt and pepper.
• Lastly, add the tuna fish and bring to a low boil. If sauce is too thick for your liking, add more milk -- too thin, add more flour.
• *sauce will thicken a bit as it simmers*.
• I like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking.
• Toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top.
• Grate desired amount of cheese on top and serve!

SOS -- "STUFF" ON A SHINGLE

Steps:

• Combine ground beef, onion and garlic on a large skillet or pot, and brown the beef.
• Once the beef is browned and your onions clear, add the flour. There are two important things to note here - (1) Do not drain the beef (2) Add enough flour to completely absorb all the liquid in the pan.
• Once all fluid is absorbed by the flour and you have a nice roux, add your milk. Again, remember that the measures are approximate. So, you want to add about twice as much milk as flour.
• *Do not be afraid of adding too much milk. If you do, you will just have to cook it for longer in the next step, but the flavor will reward you for your efforts.
• Season with salt and pepper and bring to a boil. Reduce heat and slowly cook away the fluid, stirring often, until you have a nice thick milk gravy.
• Spoon generous amounts over dry toast (like an open-faced sandwich) and enjoy.
• We never have it with a salad or veggies, but they would go well this dish.

STEAMED TUNA FISH

Steps:

• Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork.
• Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil.
• Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.

CREAMED SALMON ON TOAST

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

MOM'S CREAMED TUNA

Steps:

• In a medium saucepan or skillet, over medium heat, stir together soup and milk; heat until it simmers. (Density of condensed soups vary; add the amount of milk that seems appropriate.)
• Add tuna, stirring gently to combine; continue heating until mixture is simmering hot.
• Fold chopped eggs into tuna mixture; continue heating for about 20 to 30 seconds, enough to heat the egg.
• Remove from heat; serve hot over toast, English muffins, noodle or rice. Garnish as desired. Store leftover creamed tuna in airtight container in refrigerator. Reheat on stovetop or in microwave.

CREAMED TUNA ON TOAST

Steps:

• 1. In a sauce pan combine the cream of mushroom soup, dash of pepper and peas. Heat on low setting so not to scald and burn.
• 2. If the mixture seems too thick you can add a dash of milk, but you want a thick mixture and not runny. Break up your tuna adding it to the creamed mixture. Heat to a low simmer bubble.
• 3. Serve over buttered toast.

CREAMED TUNA ON TOAST

Steps:

• In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened.
• Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
• Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
• Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

CREAMY SHELLS WITH TUNA AND SPINACH

Steps:

• Preheat oven to 375 degrees. In a medium pot, heat oil over medium-high. Add onion and cook until softened, about 6 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with salt and pepper and let sauce cool slightly.
• In a food processor, combine bun, Parmesan, Italian seasoning, and red-pepper flakes. Process until fine crumbs form. Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce; season with salt and pepper. Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs are golden, about 20 minutes.

CREAMED TUNA ON TOAST

Steps:

• Thaw frozen peas in a collendar.
• Melt the margarine in a saucepan.
• Add the flour and blend.
• Add the milk, stirring constantly to prevent clumping and stir until creamy.
• Add the tuna, peas, salt and pepper and warm through.
• As the tuna is warming, toast bread.
• After toasted, cut in triangles and spoon tuna mixture over the toast.